Martin Shanahan serves up ray and cockles.


  • 4 ray fillets
  • 10/12 cockles
  • flour, seasoned with salt & pepper
  • rapeseed oil
  • purple sprouting broccoli
  • 75 ml cream
  • juice of half a lemon
  • 55 g butter
  • sea salt & white pepper


  1. As with any fish we fry take the ray fillet and season the flour and cover your fish tapping off the excess. Heat the oil in a pan & fry the ray for two minutes a side.
  2. In a separate pan sweat the onions in the butter add the cockles and cream and a squeeze of lemon. Only eat the cockles that open. Discard any others.
  3. You can use any green veg here but the broccoli is a lively flavour and colour when in season. It should only take about 4 minutes simmered in water.
  4. Plate up the broccoli, add your ray and add about four cockles as a dressing around the ray. Spoon over some of the beautiful cream sauce.